For a quick savory breakfast or a light brunch, make yourself some simple avocado toasts with a light beet-yogurt hummus and some crumbled feta cheese on top.
Avocado toast is a thing. These last few years, you see avocado toasts everywhere in coffee places, for brunch, on Instagram of course… Seriously, is there anyone who hasn’t heard about them yet? Probably not. This trend goes together with the avocado trend, that has reached its limits lately. After avocados have become the hottest food in the western world, recent researches have stated some severe environmental issues due to an exploding demand. This is the danger of food trends. It doesn’t mean we need to stop eating avocados or any other trendy food, you just be fully aware about what it means and remember to eat everything in reasonable quantities. It’s the key.
That being said, I will not blame you if you became a victim of avocado toasts over the last few years, as I myself became a fan too. I have always loved avocados, so there is nothing new about it, but the simple fact that I started to see them everywhere make me naturally crave for them more often. I make avocado toasts once in a while, when I don’t have time to prepare myself a full meal but still want to eat something that leaves me satisfied and full. As many of you already know, I have this thing for pretty food, and this is just another reason why I like avocado toasts.
I have been eating mostly vegetarian lately, and my favorite avocado toast is indeed a vegetarian one, made with my Homemade beet pesto (that I also used previously in my Beet veggie pizza with a cauliflower crust). I usually use a dark bread such as rye bread, that I find more nutritious and with a subtle nutty taste. Add the avocado slices on top, some crumbled feta, and freshly ground pepper, maybe some pumpkin or sesame seeds if you wish, and this is it!
For my last Breakfast Yoga Club, I prepared my favorite avocado toasts with a little twist. Instead of using my classic beet pesto with parmesan cheese, I went for a lighter and nut-free version, using just a little bit of Greek yogurt, and skipping the walnuts. The result is slightly different in taste, and also in color as you get a lighter color as the one you would get with parmesan and walnuts. The rest is all about the seasoning, that you need to adjust depending on your tastes (I usually use less salt and more black pepper).
For a vegan version, you could replace the Greek yogurt with a small handful of cashews, previously soaked in warm water for a few hours (ideally overnight). Mix then the cashews together with the beets, tahini, garlic, salt and pepper, until you get a rather smooth texture. Instead of the feta cheese, top your avocado toast with additional cashews on top, or a few raw almonds if you prefer. I sometimes go for my Swedish multi-seed crispbread “Knäckebröd” to replace rye bread and it’s delicious too. Just find your own way to enjoy this simple avocado toast.
- 1 medium beetroot, peeled and cut into cubes
- ½ Tablespoon Greek yogurt
- 1 teaspoon tahini
- 1 clove garlic, crushed
- Salt & pepper
- 2 slices of dark bread (rye bread)
- 1 avocado, sliced
- 2 Tablespoons (30g) crumbled feta
- Salt & freshly ground black pepper
- For the beet hummus: peel and cut the beet into cubes. Wrap the chopped beet in foil, making a foil package, and place onto a baking tray. Roast in the oven for 40-50 minutes at 350°F (180°C), or until beets are soft. Allow to cool completely.
- Mix the chopped beet into a food processor, together with the Greek yogurt, tahini, garlic, salt and pepper.
- Slightly toast the slices of bread, then spread the beet hummus over. Garnish with the sliced avocado, some feta cheese, and sprinkle some freshly ground pepper on top.